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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.6
  • Total Fat: 8.7 g
  • Cholesterol: 100.4 mg
  • Sodium: 419.8 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 41.1 g

View full nutritional breakdown of Ham & Cheese Stuffed Chicken Breasts calories by ingredient
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Ham & Cheese Stuffed Chicken Breasts

Submitted by: ROXI714

Introduction

from EatingWell

from EatingWell


Number of Servings: 6

Ingredients

    1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
    2 tablespoons chopped ham
    2 teaspoons Dijon mustard
    Freshly ground pepper to taste
    4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
    1 egg white
    1/2 cup plain dry breadcrumbs
    2 teaspoons extra-virgin olive oil

Directions

Preheat oven to 400F. Use a baking sheet with sides and lightly coat it with cooking spray.

Mix cheese, ham, mustard and pepper in a small bowl.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. I have to use toothpicks to help hold it together. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170F, about 20 minutes.



Number of Servings: 6

Recipe submitted by SparkPeople user ROXI714.






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Member Ratings For This Recipe

  • I had three HUGE breasts. The filling was on the skimpy side. Toothpicks to secure.The cheese melted and dripped out of the meat. Maybe had I used the egg yolk I threw away it might have acted as a binder to prevent that? Used Panko. Sauteed on both sides before baking. Tasty. Had with garlic kale. - 1/16/13

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